1. Break the eggs into a 2-cup measuring cup. With wooden chopsticks, stir, but Not beat, the eggs, being careful not to incorporate air into them. Add the salt, sugar, mirin, and stock. Stir until salt and sugar are dissolved and the yolks and the whites are well blended.

2. Wipe a 12-inch skillet with nonstick finish with a oil-soaked cloth or paper towel. Place on low heat for several minutes.

3. When the skillet is well heated, pour in the egg mixture very gently. You should not hear the eggs sizzle. If you do, the pan is too hot.

4. Cook the eggs on low several minutes, until it begins to set, but still runny. With a wooden spatula or chopsticks, gently lift one edge of the omelette and fold over, about 2 inches. Continue cooking and folding over until a rolled block is formed, 12 inches long and about 2 2/12 inches wide. Take care that the eggs don't scorch.

5. Take it off the heat and let cool.

6. When cool enough to handle, transfer to a cutting board. Cut off and discard the edges. Slice crosswise at a slight angle into 1/4-inch slices. The slices should be rectangles with rounded edges, about 2 1/2x1-inch. Cut the nori into thin strips, about 3 inches long.

7. Moisten your hands with hand vinegar (a mixture of 1 cup water and 2 tablespoons vinegar). Take a small amount of the sushi rice (about 1 1/2 rounded tablespoons) and cradle it in your right hand at the base of our fingers. Crimp to form a rctangular block about 2-2 1/2 inches long to match the egg slices. Place the egg slice on top of the rice block and tie together with the nori strip.